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Tomato and Corn Salad

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

July 27, 2014


Yield: Makes 12 servings, cup per serving



  • 6 cups fresh corn kennels (cut from about 6 kernels)
  • 2 pounds cherry tomatoes (halved)
  • 4 green onions (thinly sliced)
  • 4 jalapenos (seeded and thinly sliced)
  • cup olive oil
  • cup lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper



Combine all ingredients in a large bowl. Serve with grilled meat, poultry or fish.


Nutrition information per serving

Calories: 115

Total Fat: 4.9 g

Saturated Fat: .7 g

Cholesterol: 0 mg

Carbohydrates: 18 g

Fiber: 3 g
Protein: 3 g

Sodium: 6 mg



Source: Woman’s Day, July 2014



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Last update: Sunday, July 27, 2014